At Inoue Shuzo in Miyazaki Prefecture, we use spring water from our own grounds—recognized as one of the "21 Famous Waters of Miyazaki"—for both distillation and dilution. Our flagship brand, Obisugi, was the first sweet potato shochu in Japan to be produced using vacuum distillation, resulting in a refreshingly light and elegant flavor that defies expectations for imo shochu. Its clean profile pairs beautifully with a wide range of dishes, from delicate sashimi to richly seasoned cuisine.
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At Sakuranosato Shuzo based in Miyazaki Prefecture, we began aging our shochu in unglazed earthenware jars to further enhance its quality. Over the years, we have continuously expanded our collection and now maintain approximately 5,500 aging jars, the largest such collection in Japan. Some of our shochu has been matured for more than 20 years, resulting in exceptional depth and complexity.
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